Noodle soups are the best soups, obviously.
In this incredible vegan rendition of Stroganoff, it is transformed into the perfect plant based soup where coconut cream takes the place of sour cream. Don’t worry, it doesn’t taste anything like coconut. Just a super comforting soup. This is the best thing for winter, but light enough for any time of year! This wild mushroom Stroganoff soup tastes rich like a regular Stroganoff, but incredibly healthy and super quick!
I started by sauteing a mixture of 3 kinds of mushrooms(you can use any you like), onions and garlic. Until nice and brown and all yummy! Then veggie broth and coconut cream are added, then you just cook the noodles right in the soup liquid. So, not only quick, but only one pot is needed!
This Stroganoff soup is also flavored with sherry that is used to deglaze the pan and get all the scrumptious little bits stuck to the bottom. Then tomato paste is added and it creates such an amazing soup, that has very few ingredients but manages to be super full of flavor.
Serve this with a hunk of bread and some fresh herbs on top, and you will impress even the heaviest of meat eaters and all the naysayers. Having family over this holiday season? Is it cold outside while family is visiting? You are going to want to make up a big pot of this vegan soup. You don’t even need to tell them it is vegan, they won’t know.
December and January are my favorite soup months, and this may be my favorite soup. I will let you in on a little secret though, I am a fan of any soup that is carb heavy! The abundance of noods in this soup make me want to eat it for every meal forever and ever and ever.
This vegan rendition of Stroganoff is transformed into the most delicious comforting plant based soup!
- 8 oz. Wild mushroom mix, sliced (I used baby bella, shiitake and oyster)
- 1 Tbsp. Olive oil
- 2 Cloves Garlic, chopped
- 1/2 a Sweet onion, chopped
- 1 Tbsp. Sherry vinegar
- 1 Tbsp. Tomato paste
- 5 C. Vegetable broth
- 1/2 C. Full fat coconut milk, I used Native Forest from Edward and Son's
- 2 C. Wide noodles, vegan
- Salt and Pepper to taste
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In a soup pot, heat the olive oil on medium high. Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper.
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Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions.
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Now add the veggie broth and coconut milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil.
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Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.
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Taste and season as needed. Serve immediately!
Karen
December 29, 2017 at 8:58 amThis was delicious! My whole family (2 parents and a 3 and 1 year old) went back for seconds. Thanks for sharing!
Jennifer
January 2, 2018 at 11:53 amI am making this for dinner tonight. Would it be okay to use quinoa noodles?
Lauren Hartmann
January 2, 2018 at 4:55 pmAbsolutely! I’m sure that would be great!
PanarchyInTheUK
January 14, 2018 at 7:41 amJust made this for lunch on a damp, grey Sunday. Absolutely delicious – it’s one of those dishes where the sum is greater than the parts! Nourishing and savoury and bursting with flavour. One of my cups of broth was actually soaked dried shiitake mushrooms, so it added extra mushroomy flavour. I didn’t have wild mushrooms, so made do with a pack of white button mushrooms and cultivated oyster mushrooms. I imagine this would be superb with foraged parasols or ceps. Will definitely be making again!
Deborah Winter
January 21, 2018 at 10:43 pmWould you know the number of approximate calories ? I would love to try this but on a very Strict 😔 diet….
Robin Sidewitz
March 20, 2018 at 12:07 pmThis sounds absolutely delicious. Is there any hint of a coconut taste is this? That would not please some of my hungry takers.
Lauren Hartmann
March 20, 2018 at 5:42 pmIt totally does not taste like coconut! I don’t think you can tell at all!
Meredith
April 9, 2018 at 7:24 pmDelicious! Wow! Used white mushrooms since that’s the only kind hubby likes. Can’t beleive how good this was and it came together so quickly!
Dani
April 14, 2018 at 3:42 pmWhat brand of noodle do you use for this? I’m struggling to find wide vegan noodles.
Lauren Hartmann
April 14, 2018 at 3:55 pmI usually order them on Amazon. I generally get Pastamore brand, but there are a lot of options on Amazon.
Summer
September 7, 2018 at 11:03 pmI luuuurrrrrrv this soup and so does my husband. It’s so delicious and it comes together pretty fast. Making it again tonight!
Lauren Hartmann
September 8, 2018 at 11:03 amWoohoo! So happy to hear that!
Julia
October 25, 2018 at 12:28 pmCan I use white wine vinegar instead? I can’t find sherry vinegar in my country 😢
Lauren Hartmann
October 25, 2018 at 11:30 pmSure! I think that would be great!
Ashley
October 29, 2018 at 6:33 pmThis soup was SO easy and tastes amazing! I made it last night and had the leftovers for lunch today and will still probably make it once more this week. It’s perfect for this yucky cold I have going on right now. Thanks so much!!!
Lauren Hartmann
October 30, 2018 at 2:34 pmI’m so glad you liked it, and I hope you feel better soon!
Mandy
November 6, 2018 at 7:18 pmCould you add vegan sour cream to this like tofinni?
Lauren Hartmann
November 7, 2018 at 5:23 pmSure! I bet that would be great!
Alicia
November 11, 2018 at 5:23 pmThis was amazing. I will say that if you want leftovers, cook egg noodles separate to avoid all the liquid being absorbed.
Nicole M Moore
November 12, 2018 at 3:27 amWe had this for dinner just now and it was SO yummy!!
Thank you so much for sharing 🙂
Alexandria Phillips
November 12, 2018 at 9:36 pmSo so so good!! I made a double batch for diner tonight and everyone is happy with it. I subbed almond milk and a bit of cornstarch for the coconut milk but other then that I followed the recipe.
Zippo Paris
November 24, 2018 at 8:27 am5 C. = 5 cans?
1/2 C. = 1/2 cans?
Lauren Hartmann
November 24, 2018 at 1:45 pmC. stands for cups.
Jen
January 7, 2019 at 12:45 amAbsolutely delicious. Whole family loved it- we will definitely make again. Thank you!
Carolyn
January 21, 2019 at 7:43 pmAt times I get confused on the “full fat” coconut milk…do you mean just the canned coconut milk or “Coconut cream” like you use in making pina colada’s?
Lauren Hartmann
January 21, 2019 at 11:28 pmWhen I write full fat coconut milk in a recipe, I just mean the thicker canned kind. Sometimes it will say full fat on the can or the kind that says coconut cream is usually the same thing. You can use lite coconut milk if you prefer, I just use this term for the kind that isn’t the thin coconut milk in a carton.
Roxanne L. Sayce
February 5, 2019 at 8:47 pmBest soup EVER ! Made a huge pot and froze half…(it freezes well.) I also doubled the mushrooms so it took on a “stew” consistency……..Flavor was superb and the mushrooms were “better than beef” ! This soup will be in my “best recipe” file !!! Thank you !!!!
Rose
March 10, 2019 at 1:22 amThis soup is incredibly delicious! I love love love mushrooms!! I made it today in about 30 minutes – the broth is so flavorful it tasted like it had been simmering for hours. This is my new go to soup and meal – pairs perfectly with a green salad. I can’t wait to try other Rabbit and Wolves recipes.
Margie
June 3, 2019 at 5:03 pmSoooo delicious!!! I made a second batch w/o noodles to freeze. Also added frozen peas at the end for color and to help cool. Leftovers are even better if that was possible. Oh yeah, and I added soy curls for a bit of extra protein. Thank you for the recipe.
Tina Whittle
January 11, 2018 at 11:40 pmMy husband could not believe how delicious this was. We ate it with a lovely sourdough from a local bakery and really enjoyed it. Thank you!
Lauren Hartmann
January 12, 2018 at 10:32 amThat is awesome! You made my day!❤